Easy Orange Pound Cake Recipe, Perfect For Any Occasion

Orange Pound Cake is the perfect combination of the rich taste of butter and the fresh aroma of fresh orange. Each piece of cake is soft, melts in your mouth, bringing a sweet feeling mixed with a little sourness, very interesting.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup orange juice
• Zest of 1 orange

• Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
• Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
• Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
• Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Mix until just combined.
• Add orange zest: Stir in the orange zest.
• Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and glaze: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle with orange glaze (optional).

Tips:

• You can use a mixer to cream the butter and sugar.
• Make sure to zest the orange before juicing it.
• You can use a store-bought orange glaze or make your own.

Some tips on how to store your Orange Pound Cake to keep it fresh and delicious:

Room Temperature:

• Wrap it well: Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out.
• Use an airtight container: Store the wrapped cake in an airtight container for an extra layer of protection.
• Keep it cool and dry: Find a cool, dry place away from direct sunlight or heat sources.
• Shelf life: Stored this way, your Orange Pound Cake should stay fresh for 3-5 days.

Refrigeration:

• Wrap it tightly: Just like with room temperature storage, wrap the cake well in plastic wrap or foil.
• Airtight container: An airtight container is essential to prevent the cake from absorbing odors from the fridge.
• Shelf life: Refrigeration can extend the shelf life of your cake up to a week.

Freezing:

• Wrap it tightly: Use plastic wrap and then a layer of aluminum foil for the best protection against freezer burn.
• Airtight container or freezer bag: Place the wrapped cake in an airtight container or a heavy-duty freezer bag.
• Shelf life: Frozen Orange Pound Cake can last for 2-3 months.
• Thawing: When you’re ready to enjoy it, thaw the cake overnight in the refrigerator.

Extra tips:

• For individual slices, wrap each slice separately before storing.
• If you’ve glazed your cake, it’s best to store it in the refrigerator to prevent the glaze from melting.

By following these tips, you can enjoy your delicious Orange Pound Cake for days, or even months, to come!

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